1In a large pot, sear two seasoned chicken breasts on both sides and remove from the pan.
2Add a little bit of oil from the sun-dried tomato jar and saute your onions, celery, and carrots with salt, pepper, Italian seasoning, and smoked paprika.
3Throw in the garlic and Calabrian chili paste and let that cook for another minute.
4Add tomato paste and let it cook off in the pan before stirring with the rest.
5Deglaze with white wine, scraping up any brown bits on the bottom of the pan, and add in the chicken broth.
6Season with salt and pepper, add in the sun-dried tomatoes, and add the chicken back into the pot along with its juices.
7Add in a Parmesan rind, cover, and simmer for about 10 minutes to finish cooking the chicken, then remove the chicken and the Parmesan rind from the pot.
8Pour in the heavy cream, give that a stir, and add in the uncooked gnocchi followed by the cooked chicken.
9Let that simmer for a few minutes until the gnocchi is tender, and then finish with a couple handfuls of spinach, fresh basil, and fresh Parmesan.